Breville Pizza oven

[River Rat]

Has any one here tried this Breville Pizzaiolo pizza oven that cooks like a wood fire oven. Kind of pricy at 800 bucks. Since I live in MT I have to drive over 40 miles for good pizza in Bozeman I can't call for pizza delivery to the house like most of you. I have learned to cook better since there no fast food on every corner like in California were I use to live. So thought I would give this a try came close for a cheaper out door one for the gas grill but winter sucks to cook out side so summer use one would not work. Has any one got one of these and was it worth the price. I came close to adding a vintage diver on fleabay but picked this with the little extra cash I had for this month got a few to many watches any way. Frozen pizza suck. Link below. Do think the price was steep but hope it was worth it. Should get it next week hope I did not flush some money down the drain.

https://www.breville.com/us/en/products ... pz800.html
https://www.youtube.com/watch?v=KNOIiMFFD9M

[dnslater]

Sounds interesting. Have a Breville toaster that is really nice. Key will be finding a good dough recipe.

[mbakes]

Something to consider for less money is an Ooni f/k/a Uuni. They have different models, some use wood pellets like a Traeger smoker and some use gas or both. I have the one that uses wood pellets, can get it to 800 degrees and cooked a 12" pizza in 90 seconds.

[Captdave]

Never used one of those but I love the pizza that comes out of my Kamado Joe and evening else it can do for about the same price. Versatility of the KJ is why I ended up with it over a built in pizza oven.


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[gwells]

I cook pizzas in my kamado, too. Not that hard to get it up well over 500, makes a damn good pizza.

[nweash]

My dads setup.





Go big or go home, right?

[mbakes]

That is ridiculous, in the good way!

[matt.wu]

Something to consider for less money is an Ooni f/k/a Uuni. They have different models, some use wood pellets like a Traeger smoker and some use gas or both. I have the one that uses wood pellets, can get it to 800 degrees and cooked a 12" pizza in 90 seconds.

I’ve used this one too (with the pellets). It’s SUPER quick and easy, and I’m pretty sure it’s cheaper also.

[Captdave]

A colleagues pizza oven.



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[hobbit712]

I saw these a while back. The versatility of using indoors might make it worthwhile, especially in your neck of the woods in winter. If it can be used as a "normal" toaster over I think it might be worth it. Out toaster oven gets more use than our regular oven.

[dnslater]

Something to consider for less money is an Ooni f/k/a Uuni. They have different models, some use wood pellets like a Traeger smoker and some use gas or both. I have the one that uses wood pellets, can get it to 800 degrees and cooked a 12" pizza in 90 seconds.

I’ve used this one too (with the pellets). It’s SUPER quick and easy, and I’m pretty sure it’s cheaper also.

Looks great for you guys in South Florida / Bay area, but River Rat lives in Montana.

[toxicavenger]

Something to consider for less money is an Ooni f/k/a Uuni. They have different models, some use wood pellets like a Traeger smoker and some use gas or both. I have the one that uses wood pellets, can get it to 800 degrees and cooked a 12" pizza in 90 seconds.

I’ve used this one too (with the pellets). It’s SUPER quick and easy, and I’m pretty sure it’s cheaper also.

Looks great for you guys in South Florida / Bay area, but River Rat lives in Montana.

he can use it to warm his ass up also

[streetracer101]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

[mbakes]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

[streetracer101]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

[BBK357]

My bro has an oonie

He loves it but I haven’t had anything form it yet

[Captdave]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

How’d it go?


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[toxicavenger]

My bro has an oonie

my bro has an outie

[streetracer101]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

How’d it go?


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Pretty well. The BGE instructions are misleading. It was recommended to get it up to 600F for 60 seconds, but my dough recommended 400F at 7 min. I kept the BGE at 500-550 for 6 min and it was a little too well done. I think next time I'll shoot for 450F-500 for around 5 min and it'll be perfect.
I've only fired up the BGE a handful of times, but I am getting more comfortable with each use. I just wish it wasn't a huge process to start it.

[Captdave]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

How’d it go?


Sent from my iPhone using Tapatalk

Pretty well. The BGE instructions are misleading. It was recommended to get it up to 600F for 60 seconds, but my dough recommended 400F at 7 min. I kept the BGE at 500-550 for 6 min and it was a little too well done. I think next time I'll shoot for 450F-500 for around 5 min and it'll be perfect.
I've only fired up the BGE a handful of times, but I am getting more comfortable with each use. I just wish it wasn't a huge process to start it.

I’ve done pizza on the Kamado Joe several times and I’ve found about 650 for about 3 to 4 minutes. I put my dough on parchment paper to make it easier to slide on and off the peel. To get it going I light it and then place a fan in front of the bottom vent. It gets it up to temp pretty quickly. I’ve found a pizza stone is very helpful too.


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[streetracer101]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

How’d it go?


Sent from my iPhone using Tapatalk

Pretty well. The BGE instructions are misleading. It was recommended to get it up to 600F for 60 seconds, but my dough recommended 400F at 7 min. I kept the BGE at 500-550 for 6 min and it was a little too well done. I think next time I'll shoot for 450F-500 for around 5 min and it'll be perfect.
I've only fired up the BGE a handful of times, but I am getting more comfortable with each use. I just wish it wasn't a huge process to start it.

I’ve done pizza on the Kamado Joe several times and I’ve found about 650 for about 3 to 4 minutes. I put my dough on parchment paper to make it easier to slide on and off the peel. To get it going I light it and then place a fan in front of the bottom vent. It gets it up to temp pretty quickly. I’ve found a pizza stone is very helpful too.


Sent from my iPhone using Tapatalk

I'll give it a go. I am going to purchases a fan for it. Hopefully it will gain temp faster that way.

[Captdave]

I got an email for the Ooni on Huckberry today:
https://huckberry.com/store/uuni/catego ... dkJlIn0%3D
IDK if the price is good, but it seems reasonable.

I think that is the regular price. It is the newest model that runs on propane, I believe. Looks like a good unit if you don't want to mess with the pellets, but lose the wood smoke flavor.

I'm going to give it a go on the egg tonight.

How’d it go?


Sent from my iPhone using Tapatalk

Pretty well. The BGE instructions are misleading. It was recommended to get it up to 600F for 60 seconds, but my dough recommended 400F at 7 min. I kept the BGE at 500-550 for 6 min and it was a little too well done. I think next time I'll shoot for 450F-500 for around 5 min and it'll be perfect.
I've only fired up the BGE a handful of times, but I am getting more comfortable with each use. I just wish it wasn't a huge process to start it.

I’ve done pizza on the Kamado Joe several times and I’ve found about 650 for about 3 to 4 minutes. I put my dough on parchment paper to make it easier to slide on and off the peel. To get it going I light it and then place a fan in front of the bottom vent. It gets it up to temp pretty quickly. I’ve found a pizza stone is very helpful too.


Sent from my iPhone using Tapatalk

I'll give it a go. I am going to purchases a fan for it. Hopefully it will gain temp faster that way.

I just use a small table fan on top of a milk carton or 5?gallon bucket I keep charcoal in to set it on. Only need it when I’m doing pizza. I also elevated the pizza stone above the main grate with the optional added grate that allows for multi layered cooking. Be interested in how it all works out for you.


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[sierra11b]

If you have the land build one.

My father used to do these as weekend jobs back when I was a kid out of masonry. My close friend has one and we fire it up this time of year.

Find a nearby orchard and stockpile/cure some wood if they're selling. 5gal tank with a propane torch starts that fire in a couple minutes.

They're versatile for a tons of things (not just pizza) if you manage the amount of embers just right.

[Captdave]

If you have the land build one.

My father used to do these as weekend jobs back when I was a kid out of masonry. My close friend has one and we fire it up this time of year.

Find a nearby orchard and stockpile/cure some wood if they're selling. 5gal tank with a propane torch starts that fire in a couple minutes.

They're versatile for a tons of things (not just pizza) if you manage the amount of embers just right.

They’re very cool and I have plenty of land on which to build one...I have three friends that have built them. They’re just to expensive and labor intensive to build...at least at this point for me.


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[nweash]

I started seeing ads for this pizza oven on my ig feed. Thanks Obama!